Healthy with Jodi

Cooking Class 7.7.2017

    Cooking Class 7.7.2017


    Taco Salad
    Gluten Free, Vegan
    Happily serves 3-4

    2-4 Zucchini
    2 Cups Kidney Beans
    2 green onions
    1 Red Bell pepper
    4 Cups Mixed Greens
    1 Jalapeño
    Handful Cilantro
    1 avocado
    1-2 TBSP lemon or lime juice
    Sea salt to taste

    8 oz Coconut yogurt
    1 cup Salsa

    Sprialize Zucchini.
    Soak, rinse and drain beans.
    Dice Bell pepper, Cilantro and jalapeño, and Avocado.
    Adding lemon juice for taste if needed.
    Mix salsa and yogurt together.
    Mix the veggies and Dressing and place on a bed of greens.


    Sauerkraut Dill Coleslaw
    Vegan, Gluten Free, Soy Free
    Happily serves 12


    1 head Purple Cabbage, Sliced
    1 Cup Sauerkraut, plus juice
    1 Cup Dill Pickles, save juice
    1/2 Red onion
    1/2 Yellow onion
    1 Tbsp minced garlic
    1 tsp ginger, powdered (or Finely chopped fresh)
    2 TBSP Hemp Seed oil
    2 TBSP Balsamic Vinegar
    2 TBSP Coconut Aminos
    2 TBSP Lime juice

    Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
    Dice onions and pickles. (You can use dill relish)
    Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.


    Avocado Sweet Potato Breakfast Salad
    Vegan, Gluten Free, Refined sugar Free
    Happily serves 2


    1 Purple or orange sweet potato, cubed
    1 Tbsp avocado oil
    Himalayan Sea salt and pepper
    4 cups mixed greens (not raw spinach or kale)
    1 ripe avocado, chopped
    2 Tbsp hemp seeds
    1-2 TBSP Fresh chopped parsley
    1 cup blueberries, Optional

    3 Tbsp lemon juice
    1 Tbsp Avocado oil or Hemp seed oil
    Himalayan sea salt and pepper

    Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
    Cook for 3-4 minutes.
    Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

    Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

    To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
    Top with Dressing or Serve on the side.

    Tzatkiti…Dairy FREE!

      Vegan, GF
      Happily serves 2


      8 oz Plain coconut yogurt
      1 TBSP Hemp Seed oil
      1 TBSP Lemon juice
      1-2 garlic cloves, minced
      1-2 TBSP Minced onion
      1 TBSP Dill
      2 TBSP Chives
      1 peeled, cubed cucumber

      Dice Cucumber. Mix all ingredients together, no blender needed!
      Enjoy as a dipping sauce or spread for lettuce wraps or by itself.

      Cucumber Dill Hummus

        Cucumber Dill Hummus
        Vegan, GF
        Happily serves 4


        2 cups Garbanzo Beans or butter beans, rinsed and drained
        2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
        1 Cucumber (washed, skin on, roughly chopped)
        ½ tsp Sea Salt
        2 TBSP Lemon or Lime Juice
        1 TBSP Hemp Seed Oil
        2 TBSP Tahini
        1 Garlic Clove

        Put all ingredients in a food processor or blender and pulse/blend until smooth

        Artichoke Green Chili Hummus

          Artichoke Green Chili Hummus
          Vegan, Paleo, GF
          Happily serves 4


          2 Cups Butter Beans
          1/2-1 Cup Artichoke (with about 1/4 cup juice)
          1-2 TBSP Hemp Seed oil
          1/2 Cup Hatch Green chili
          1 TBSP Sea Salt
          1 TBSP Garlic, Fresh or dried
          1 TBSP Onion Flakes
          1 TBSP Coconut Aminos
          1 TBSP Lime juice
          Optional: Red Pepper Flakes, mixed in or sprinkled on top

          MIx all Ingredients in food processor until smooth.
          1/2 cup serving size served with Veggies.

          Chipotle Sauce/Dressing

            Chipotle Sauce/Dressing
            GF, Refined Sugar Free, Vegan
            Happily serves 2


            1 TBSP Tahini (can sub Sunflower butter)
            1 TBSP Hemp Seed oil
            2 Garlic cloves, crushed
            1 TBSP Coconut Aminos
            1 tsp chili powder
            ½ tsp Chipotle powder
            ½ tsp Cayenne
            ¼ tsp Sea salt

            Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
            Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.